Honey-Harissa Chicken Bowl
Directions
- 1Combine chicken thighs with harissa, honey, lemon juice, olive oil, and spices. Let marinate for at least 30 minutes.
- 2Preheat oven to 425°F (220°C). Arrange chicken and broccoli on a baking sheet. Toss broccoli with oil, za'atar, salt, and pepper.
- 3Roast for 25 minutes, then broil for 5-6 minutes.
- 4Whisk together tahini dressing ingredients. Add cabbage, carrot, cucumber, scallions, and cilantro. Toss well.
- 5Slice the cooked chicken and serve over rice with slaw and broccoli.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp harissa paste
- 2 tbsp honey
- 1 lemon juice
- 2 tbsp olive oil
- 1 to taste salt
- 1 tsp paprika
- 2 tsp oregano
- 0.5 tsp black pepper
- 0.5 tsp coriander
- 0.25 tsp cumin
- 0.25 tsp cardamom
- 2 cups broccoli florets
- 1 tbsp neutral oil
- 1 tsp za'atar
- 1 to taste salt
- 1 to taste black pepper
- 2 cups red cabbage
- 1 medium carrot
- 0.5 English cucumber
- 2 scallions
- 0.25 cup cilantro
- 0.25 cup parsley
- 2 tbsp tahini
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 inch ginger
- 2 tbsp olive oil
- 2 tsp oregano
- 0.5 tsp coriander
- 1 to taste salt
- 1 to taste black pepper
- 1 cooked white rice
Equipment
ovenbaking sheetparchment paperbowlwhiskknifegraterspatula
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